Turkey sausage and sage gravy.

[carolm]

1 lb ground turkey
1 teasp each sage, coriander, thyme, parsley
salt and crushed red peppers to taste (optional)

Mix spices with turkey and cooked in a skillet, saving pan drippings for gravy (below).

For the gravy:
1 tablesp almond flour
1 tablesp arrowroot powder
1 can coconut milk
2 teasp sage
1 teasp paprika
1/2 cup chicken stock if needed

1. Sauté sausage in large skillet until completely cooked. Remove sausage from pan, saving about 2 tablespoons of the drippings from the sausage. Keep these drippings in the pan. 2. Add the almond flour and arrowroot powder to the skillet, and whisk with the sausage fat over medium-low heat, until a paste is formed, working to scrape up some of the sausage drippings. 3. Pour in about ¼ of the coconut milk, the sage, and paprika at this point, and bring to medium heat, stirring often and scraping up the browned sausage bits. 4. Add remaining coconut milk, stirring as you go, and bring to light simmer. Add sausage back in, and simmer until gravy reaches desired thickness 5. If gravy becomes too thick, thin out with some of the chicken stock.

I serve this with roasted red potatoes and green beans. I've not made this with pork but it's listed in the cookbook as an option.

This is from the cookbook Paleo Comfort Foods by Julie and Charles Mayfield. This cookbook is one of the best I think.

[persevere]

Looks like dinner tomorrow.....

[tasmtairy]

1 lb ground turkey
1 teasp each sage, coriander, thyme, parsley
salt and crushed red peppers to taste (optional)

Mix spices with turkey and cooked in a skillet, saving pan drippings for gravy (below).

For the gravy:
1 tablesp almond flour
1 tablesp arrowroot powder
1 can coconut milk
2 teasp sage
1 teasp paprika
1/2 cup chicken stock if needed

1. Sauté sausage in large skillet until completely cooked. Remove sausage from pan, saving about 2 tablespoons of the drippings from the sausage. Keep these drippings in the pan. 2. Add the almond flour and arrowroot powder to the skillet, and whisk with the sausage fat over medium-low heat, until a paste is formed, working to scrape up some of the sausage drippings. 3. Pour in about ¼ of the coconut milk, the sage, and paprika at this point, and bring to medium heat, stirring often and scraping up the browned sausage bits. 4. Add remaining coconut milk, stirring as you go, and bring to light simmer. Add sausage back in, and simmer until gravy reaches desired thickness 5. If gravy becomes too thick, thin out with some of the chicken stock.

I serve this with roasted red potatoes and green beans. I've not made this with pork but it's listed in the cookbook as an option.

This is from the cookbook Paleo Comfort Foods by Julie and Charles Mayfield. This cookbook is one of the best I think.

Sounds very yummy, I've been craving gravy!!

[carolm]

My family loves this recipe.
I like my sausage a little spicier so I double the spices (sage, coriander, thyme, parsley). I also will make the sausage recipe into patties. They are very portable if you need something to take to work for lunch. If you can tolerate spaghetti sauce top with sauce and some Parmesan cheese for a quick meal too.

[Marcia K]

Thanks so much, Carol. I'm growing tired of eating the same thing every day!

[carolm]

Just FYI- if you can’t have almond flour you can thicken the gravy with just about anything else. This is a very forgiving recipe. I thicken mine with potato starch alone, making a paste with that and soy free Earth Balance.
I often leave out the crushed red peppers, and increase the thyme, coriander and sage in the sausage. Again adjust to your taste.
Carol